Y’know how sometimes the dumbest thing ever can be hysterically funny, particularly when someone else finds that same dumb thing inexplicably funny?
And how the harder you try to maintain composure, the funnier that stupid thing may seem, until the both of you dissolve in giggles with tears streaming down your cheeks and soda shooting out of your nose?
That’s what it’s like spending time with my friend, Sharee.
She and I took a trip to Los Angeles with my mom and Handsome Greg a coupla years ago, and we savored every opportunity to embarrass them (and ourselves) with our mindless, uncontrollable laughter.
Sharee has since become a most dignified photographer, and she recently sent me these gorgeous photos of her favorite lentil soup, along with the mouth-watering recipe.
Based on the pics, you’d think food photography was her specialty, but she’s actually focused more on maternity, baby, and family portraits.
Check out her portfolio here.
Shoot her an email if you’re looking for a Twin Cities photographer to capture the most beautiful moments in your life. Or if you just need someone to snort root beer with.
Continue reading for the Hearty Lentil Soup recipe
- 3-6 slices bacon, chopped up into little pieces
- 1 large onion, chopped
- 2-4 carrots, peeled and chopped
- 2-4 celery ribs, chopped
- 2 cups mushrooms, chopped
- 1 can diced, fire-roasted tomatoes (DO NOT drain!)
- 2 bay leaves
- 1 tablespoon minced fresh thyme leaves
- 1 cup green lentils, rinsed and picked over
- 1 baking potato, cut into 1 inch pieces
- 1 sweet potato, cut into 1 inch pieces
- 1 teaspoon salt
- Ground black pepper
- ½ cup dry white wine
- 3 cans low-salt chicken broth
- 1 cup water, more or less
- 1½ teaspoon balsamic vinegar (you’ll be missing out if you skip this part!)
- Fry bacon in large stockpot or dutch oven over medium-high heat, stirring occasionally until fat is rendered and bacon is crispy
- Add onion, carrots, celery, and mushrooms, until vegetables begin to soften
- Add potatoes and garlic and cook until fragrant, 30 seconds
- Stir in tomatoes, bay leaves, and thyme, cook until fragrant, 30 seconds
- Stir in lentils, salt, and pepper to taste. Cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8-10 minutes
- Uncover, increase heat to high, add wine, and bring to simmer
- Add chicken broth and water, bring to boil, cover partially, and reduce heat to low
- Simmer until lentils and potatoes are tender, but still hold their shape, 30-35 minutes; discard bay leaves
- Puree 3 cups of soup in a blender until smooth, then return to pot or just use an immersion blender
- Stir in vinegar